Viewers may not know that they've been eating Tonkatsu for years; Rachel reintroduces viewers to her version of the dish -- fried pork chops, served with an umami rich sauce.
It's make-your-own-take-out time; on the menu tonight is Thai chicken; made with both sweet and hot peppers, topped with basil and mint, it's sure to become a takeout favorite.
In honor of Rachel's rock star friends, she's making Hella Mexa Suiza Burgers, or hamburgers and fries cooked with Mexican spices and topped with Swiss and Mexican soft cheese.
Rachel is cooking up pork loin chops with sweet onions and apples and serving it with twice-baked potatoes topped with sour cream and chives, all in minutes.
Pad Thai is a crowd favorite and less intimidating than one might think to make; this recipe literally takes minutes to make, so much so that Rachael makes the recipe twice with shrimp and chicken.
Rachel is coming in strong with this flavorful pork chop pizzaiola recipe made with blistered tomatoes, onions and garlic cooked a la plancha style.
Rachael shows viewers how to make an impossibly delicious brunch menu of Parm Frittata with tomato sauce, served with a side of sausage and a simple salad that can be served all day.
This classic childhood combo from gets an adult makeover; Rachael shows viewers her version of a creamy tomato soup and a spicy grilled cheese.
Rachael demonstrates how to make her version of a Thai Whole fish and Fish Fillet Supper; they are served with a corn and cherry tomato salad with fresh basil and mint.
Rachael teaches how to make mushroom-lover pasta; it features varieties like chicken of the woods, hen of the woods, rainbow oysters and more; it is served alongside taleggio cheese sauce and ribbony egg pasta.
Rachael takes a traditional ballpark sausage sandwich to the next level; her recipe calls for seasoned bone-in pork chops.
Rachael shows how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon; it is served alongside a simple salad and baguette with soft butter.
On a "Make Your Own Takeout" night, Rachael teaches how to create her version of Khua Kling, a Thai stir fry dish; it is made with ground beef, lime leaf, red curry paste and more; it is served with short grain rice.
Rachael demonstrates how to make flavorful Manila clams that can serve two people, a group of four, or even a large gathering of twenty guests; she also cooks up a side dish of warm zucchini and corn salad with charred ciabatta bread.
Rachael teaches how to make an Israeli inspired tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.
Surf and turf is a great combo, make that combo even better by combining it with taco night; Rachael shows how to make the ultimate date night combo of crab nachos and steak tacos.
Rachael Ray prepares a sauteed chicken dinner served with sauteed vegetables and flavored with heavy cream, dijon mustard and imported beer.
Rachael Ray expertly prepares a crispy flake cod fish taco and serves it with a side of refried beans.
Rachael cooks plant-based burgers; sautéed onions and a blue cheese sauce top the flavorful patties.
Rachael shows how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce; she serves them with potato salad, broccolini, and fresh cherry tomatoes.
In this two-for-one episode, Rachael shows us a unique take on traditional pesto sauce with a base of herbs and charred onions that pairs with a Mediterranean chicken salad.
Rachael shows us how to make a beautiful, white, quick cooking ragu sauce that she'll serve over ribbony pappardelle pasta cooked al dente style.
Semi-dried tomatoes, a fairly new staple in American grocery stores, are both bitter and sweet at the same time; they have big flavor, an easy chew and Rachael demonstrates how to use them as the star in her recipe for a pesto that's paired with broccolini and served with sausage..
Rachael shows us how to spice up a charred tomato sauce and pasta dinner in two ways, in minutes. In one dish she's serving the pasta over sausage and in the other dish she pairs the pasta with chickpeas that are seasoned for heat.
Rachael is going to show us how to take your favorite summer staple of grilled corn on the cob to a whole new level by combining it with spicy chili, cotija cheese, and more with her recipe for Mexican street corn pasta.
Rachael makes a smoky, Asian-inspired barbeque sauce to slather over Sockeye Salmon cooked with crispy breadcrumbs and green onions, served with white Basmati rice.
Rachael goes on a Grecian adventure from her kitchen with a recipe for Greek-style lamb meatballs and her very own creation, feta-sghetti, a spaghetti dish served with a decadent white feta sauce.
Rachael prepares deviled popcorn chicken with a fiery cheese popcorn and ranch dip.
Features Rachel demonstrating how to make takeout at home and how to stock the pantry for the recipe called Chicken Chow Fun, a Chinese-American takeout favorite with a rice-noodle base, chicken and vegetables.
Arroz con pollo or chicken and rice is a traditional Latin American dish loved by millions worldwide; Rachael shows how to make it quickly and easily so that it becomes a household staple.
Rachael prepares a family-friendly, go-to meal of sauteed chicken thighs marinated with chili crisp, cooked with mango salsa, and served with steamed vegetables.
Inspired by Sofia Loren's recipe for aubergine parmigiana, Rachael makes the dish in the proper Italian style with ample amounts of aged Parmigiano Reggiano cheese.
To celebrate her wedding anniversary, Rachael prepares her well-known beet risotto that's made with roasted beets, red wine, onions and ricotta salata; she also uses the rice leftovers to make flavorful arancini balls with peas and breadcrumbs.
Rachael prepares a classic pesto sauce using fresh basil, roasted pistachios and pine nuts, combined with Pecorino and Parmigiano cheeses; she then cooks it Lucca style with potatoes and green beans and serves it over large pasta.
Rachael makes a new version of sloppy Joes, a quintessential family favorite dinner, by adding pineapple, peppers and garlic and serving it on Hawaiian-style sweet buns.
S.E. Cupp joins Rachael in her upstate kitchen to learn how to prepare Chicken Scarpiello.
Rachael cooks a flavorful Mexican-style dish of halibut fish tacos along with Pico de Gallo.
Rachael prepares Korean fried chicken at home and shows how to pair the dish with Persian cucumbers.
As a child, Rachael and her family often enjoyed fish fry dinners in Cape Cod; her mother served countless fish fry meals in her restaurant; Rachael shows how to make the dish at home with her favorite yogurt-based tartar sauce, plated with fries.
Rachael shows how to prepare her sister's favourite meal, a chili recipe made with black beans, chopped meat, spices and topped with a blend of cheeses.
Rachael prepares a flavorful Korean-style taco with a spicy, soy-based recipe that combines salty and sweet ingredients.
Rachael shares her tips for making authentic lasagna; she makes it with egg pasta and guanciale.
Rachael shows how to make a marinated, vegetable-infused dish of Tteokbokki, a popular Korean food made from rice cakes.
Rachael has always dreamed of creating her line of flavored popcorn. She's incorporating her favorite flavor combinations in this crowd-pleasing recipe for Dill Popcorn Shrimp.
Rachael shows how to make a hearty beef stew that is both versatile and delicious and serves it with her mother's famous "pucky huddle" potato fries.
Rachael teams up with her friend Dr. Will Li, an author and medical scientist whose work focuses on eating for well-being and longevity. Together, they prepare a healthy meal of grilled sea bass and saut ed baby bok choy, topped with shiitake mushrooms and served over crispy noodles.
Rachael shows how to prepare a traditional Armenian Easter feast of stuffed cabbage rolls.
Rachael brings a taste of Mexico with her twist on Chile Relleno stuffed Poblano peppers.
Rachael shows how to make her version of Mexican Flautas using rotisserie chicken, green chiles, and a blend of three cheeses, all rolled up and fried in tortillas; John prepares a batch of Mexican Martinis.
Rachael raids her well-stocked pantry to make Chicken Chow Fun, a fan-favorite recipe centered around wavy Chinese noodles, paired with chicken, sauteed vegetables, and traditional Chinese sauces.
Rachael whips up one of John's favourite meals, Seafood Fra Diavolo, a combination of shellfish and pasta tossed with a spicy, tomato-based sauce.
Rachael celebrates the Italian flag by making three different pastas in all three of its colours; She breaks down the steps to make a delicious cacio e pepe with copious amounts of cheese and a pesto pasta with toasted Sicilian.
Rachael prepares a delicious Puerto Rican-style cold shrimp salad, also known as Ensalada de Camarones, with avocado, corn, and rice that's perfect for serving as the weather warms up.
Rachael combines her favourite Reuben sandwich with America's summer favourite, hot dogs, to create a memorable meal served with fries.
Rachael prepares Panzanella, a bread salad with tomatoes, and serves it with spicy mussels.
Rachael prepares a Peruvian-style roasted chicken dish with aji amarillo and serves it with blue potatoes.
Rachael prepares a new summery take on a beloved American dish, the tater tot casserole; her sister Maria rounds out the meal with a homemade, seasonal berry cobbler.
Rachael shows how to cook hot honey chicken, a dish made with seasoned chicken thighs, which she serves with charred corn on the cob; Maria prepares Rachael's favourite cherry pie, and John makes an adult milkshake paired with bourbon.
Rachael makes a pasta dish with a creamy pea sauce that's layered with fresh pecorino cheese, baby greens, and sauteed Guanciale, an Italian salt-cured meat coated with sage and rosemary.
A beef fajita dinner cooked a la plancha accompanied by a platter of decadent bean dip nachos.
Rachael embraces the Italian tradition of cucina povera, where nothing goes to waste.
Rachael reinvents chili by combining lamb and beef chorizo for a bold, hearty twist.
Rachael turns pantry staples into a flavorful feast, starting with roasted potatoes and more.
Rachael and her sister Maria, joined by Leida and Vina, cook up a feast in Rachael's Tuscan kitchen.
Rachael serves up one of her classic brunch dishes: savory chicken meatballs with oatmeal, topped with raisins, pine nuts, and honey.
Rachael cooks up all of John's favorite dishes, starting with her spicy-sweet Bucatini all'Amatriciana, a pasta dish inspired by her mother's "all'America" recipe. She pairs it with a comforting side of wilted greens, Borlotti beans, and cured pork.
Rachael shows the ultimate way to beat the winter chill with her irresistible Italian brisket.
Rachael adds a delicious twist to chicken dinner with her Chicken Under a Brick recipe.
Rachael and her friend, TV host and cookbook author Anna Francese Gass, are preparing a delicious feast together in Rachael's Tuscan kitchen. First, Rachael creates a dish inspired by cucina povera, featuring a hearty bean base, roasted onions, greens, and more. Next, Anna demonstrates how to make Panadas, Italian-style empanadas filled with vegetables, lamb, and cheese, all wrapped in a perfectly crisp pastry dough.
Rachael prepares saut ed red shrimp with homemade stock, served over a vibrant vegetable salad. John mixes a Pre-Prohibition Martini with a spicy kick, and Rachael's friend, Giancarla, joins her to make a tray of delicious baked large shell pasta.
Rachael creates a green and white lasagne, layering mixed greens, cheese, mushrooms and sauce.
Rachael prepares saffron pasta paired with boneless chicken breasts.
